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Matchstick Turnip Salad

Usually I use turnips in soups and stews, but they are wonderfully crisp and tangy in a salad.

Here, I highlight turnips solo; it is a terrific side with grilled meat, or as a balance to a heavy meal. We also like it as an Asian taco slaw, or piled onto a fish or chicken sandwich. If you wish to make this a more colorful dish, substitute with a variety of mixed root veggies (carrots, radishes, etc.).

1/2 lb. small turnips, scrubbed and cut into matchsticks (peel only if desired)

1 T. sesame oil

1 tsp. honey

Pinch of ground ginger

1 T. soy sauce

1 T. apple cider vinegar

Whisk dressing ingredients together and toss with turnips. Refrigerate and allow flavors to blend 2-3 hours before serving.

Recipe created or adapted by Liz Talley, Urban Graze

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